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My Cast Iron Skillet

This is my skillet. Sure, I have lots of others pots – small saute pans, sauciers, stock pots, paella pans, a beloved Dutch oven, griddles, you name it. But this big cast-iron skillet is the absolute workhorse in my kitchen. I’ve had it for at least 20 years, and I’d say it has been the …

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Bocoles (Masa and Black Bean Cakes) with Spicy Yams – Recipe

 

Bocoloes are little pan-fried cake of masa and mashed black beans, typically served as an (appetizer). I learned about them from Diana Kennedy's magnificient My Mexico and thought that I could replace the pork filling with yams, increase the portion, and make an unusual and delicious vegetarian entree.

The cakes came out great; they …

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Jicama, Orange and Radish Salad – Recipe

 

When I serve a filling entree, I like to have a refreshing salad. It offers a nice contrast, makes the meal a little lighter, and cuts the fattiness of the main dish. Here is a simple version, dressed only with fresh orange jucie, that goes great with Mexican and other Latin-American meals. You can work …

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Homemade Guacamole – Now That Was Easy – Recipe

I’ve never understood why people buy pre-made guacamole. The store-bought stuff ranges from barely ok to green glue. The real thing takes all of five minutes to make and tastes spectacular. I’ll show you how. I usually make a four-avocado batch and it is just enough to satisfy four adults and a couple of munchkins, …

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Chocolate-Chunk Bread Pudding – Recipe

Chocolate Chunk Bread Pudding

I love to make sweet bread puddings with leftover challah or brioche, because they are already rich. Today’s version is filled with molten chunks of bittersweet chocolate. Let’s just say I find myself eating less challah on Friday night because I’m hoping there will be enough left to make this for dessert the next day.

The …

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Welcome To The Weeds

Friday night at Cafe Flora, and I’m working the pizza / grill station for the third or fourth shift. The past few times have been pretty straightforward, never more than a few things to make at a time, and plenty of slow moments when I could get my station back together and even help on …

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Red Curry Delicata Squash and Tofu – Recipe

 

Delicata squash is one of my favorite winter squash varieties. It is relatively easy to cut and peel, cooks quickly and has a rich, sweet flavor. (Check out last year's orzo-stuffed delicata squash for a festive vegetarian Thanksgiving entree).

You might not immediately think of putting winter squash in a Southeast Asian-style curry. I learned about …

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